Quick Ramen Noodle Soup
This Quick Ramen Noodle Soup only takes 15 minutes to make, and has two secret ingredients that give the broth a great depth of flavor and richness!
I was really tempted to call this something like “faker’s ramen noodle soup” because instead of the 3 days that an authentic ramen requires, this one takes about 15 minutes and has a ton of flavor.
Despite its short cooking time, we start with a ton of aromatics as the base and add plenty of umami so it takes on a deeply rich flavor, without a long simmering time!
So if you’re a fan of ramen soup but don’t feel like spending three days simmering chicken bones and pork bones, definitely give this one a try!
Start by adding minced garlic, sliced scallions, grated ginger, oil, and sriracha to a big soup pot:
Cook for about a minute, until the scallions have softened and the garlic smells aromatic.
Then add chicken stock (or broth) and beef stock:
As I mention in the video above, I like adding a mix of the two broths because it keeps the flavor of the soup from being one-note.
Next, add soy sauce and fish sauce to the pot:
These are the secret ingredients that give the broth a depth of flavor and complexity.
Finally, drop in some ramen noodles, and eggs if you’re making them, and cook for three minutes:
Serve the ramen with extra scallions, or any other toppings you wish to add.
More of my other favorite soups are this Quick Chicken Noodle Soup, Carrot Coconut Soup, and Slow Cooker White Chicken Chili.
Enjoy, my friends!
Quick Ramen Noodle Soup
This Quick Ramen Noodle Soup only takes 15 minutes to make, and has two secret ingredients that give the broth a great depth of flavor and richness!
Ingredients
- 1 tbsp grapeseed oil
- 1 tbsp minced garlic
- 1/2 tsp grated ginger
- 4 scallions, sliced (white and green parts)
- 1/2 tsp chili sauce or sriracha
- 3 cups chicken stock
- 3 cups beef broth
- 1 tbsp fish sauce*
- 1 tbsp soy sauce
- 1 cup water
- 4 eggs, optional
- 12 ounce package ramen noodles
Directions
- Place the grapeseed oil, garlic, ginger, scallions, and chili sauce in a dutch oven or large pot and cook over medium high heat for 2-3 minutes, until fragrant and the scallions start to soften.
- Add the chicken stock, beef stock, fish sauce, and soy sauce and bring to a boil over high heat. Taste and adjust as necessary (I add about a cup of water to reduce saltiness).
- Add your eggs, if cooking, and the noodles to the boiling soup, and cook for about 3 minutes (the noodles I use require about 3 minutes, but follow the package instructions).
- Serve and enjoy!
Recipe Notes
*Fish sauces vary in quality. Red Boat and Tiparos are both very nice.
You can also use chicken broth and beef broth instead of stock.
Did you make this recipe?
I'd love to know how it went!
Leave a comment or share a photo on social media tagging me @fifteenspatulas.
Post originally published in February 2014. Updated with new photos, writing, and a video in December 2017.
My kids literally came running when they smelled this cooking! It is so good! I didn’t add the hot sauce because I was cooking for them, but it was still so flavorful. Another hit.
Hi there, I would love to make this but can’t use fish sauce. Would you please be kind enough to tell me if something else could be substituted? Thank you so much!
From Cook’s Illustrated article about a vegan substitute for fish sauce:
“When flavor-boosting nucleotides are paired with glutamates, the perception of umami is significantly increased. Sure enough, a salty broth made with dried shiitake mushrooms (rich in nucleotides) and soy sauce (glutamates) provided just the right meaty punch as a 1:1 substitute for fish sauce. Here’s how to make it: In a saucepan, simmer 3 cups of water, ¼ ounce of dried sliced shiitake mushrooms, 3 tablespoons of salt, and 2 tablespoons of soy sauce over medium heat until reduced by half. Strain, cool, and store in the fridge for up to three weeks.”
This is fantastic, thanks for sharing, Steph!
Hi—how important is it to use grapeseed oil for this recipe? Is there a substitute?
Thanks!
Hi Rose, any neutral oil is just fine. Enjoy!
Delicious and easy! Thank you for sharing. I didn’t add the egg this time as i was after the noodle and broth experience today. I finally got to use the fish sauce that i bought on a whim.
Whelp, now you’ve done it. I’m drooling allll over my keyboard thanks to this amazing sounding/looking recipe! I love ramen and I especially love how quick and easy this recipe looks! Right up my alley. Amazing job 😉
Made this tonight and LOVED IT! It was quick, easy and my kids liked it too! Winning!! (BTW, I did not have the fish sauce and did not substitute and it was still amazing.)
I added thinly sliced pork, bean sprouts and used rice noodles. YUM!
Hi Melissa, really happy to hear that! And happy your kids enjoyed as well.
Hi guys
I did this with chicken breast marinated in soy and sesame oil and a garlic clove quick fry put aside
Fried in sesame oil snow peas shellots garlic peas corn
Poached eggs and placed chicken in broth at last minute
Used stock cubes
Cooked ramen noodles with broth
Served noodles mix topped with egg and spring onions drizzle of sesame oil
Served with buttered bread stick
I’m an Aussie and I really enjoyed
Thanks mate
Tracey
Hi Tracey, that all sounds really wonderful. Thanks for sharing!
Hi this is almost how I make mine, but with veggies and pieces of meat added too. Usually some snow peas and thin pork sliced. Oh and a splash or two of black vinegar. My parents tell me why do you always put weird stuff in your noodles haha
HAHA! I like how you make it your own.
Amazing, such a rich broth in so little time, very convenient and delicious!
So glad to hear that!